To make the recipe, combine 1 1/4 cups of graham cracker crumbs, 1/4 cup of sugar and 1/3 cup of melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch spring form pan. In another bowl, beat two packages of softened cream cheese until it's fluffy, and gradually beat in one can of Eagle Brand sweetened condensed milk until the mixture is smooth. Add three large eggs and 1/4 cup of lemon juice. Mix it well, and pour it into a prepared pan.

Bake the cake in an oven heated to 300 degrees Fahrenheit for 50 to 55 minutes or until the center is set. Remove it from the oven, and top it with a container of room temperature sour cream. Bake it for an additional five minutes, let it cool for one hour, and chill it for at least four hours. If desired, pour a can of cherry pie filling over the top of the cake.